Embark on a culinary voyage that marries the ocean’s bounty with the vibrant spirit of Mexican cuisine in our sensational Salmon Taco Salad recipe. This exceptional dish offers a tantalizing fusion of flavors and textures, inviting you to savor the best of both worlds. Succulent flakes of perfectly cooked salmon, mingle with fresh avocado and crisp lettuce, creating a symphony of flavors that evoke the lively streets of Mexico. The star of this ensemble is the zesty dressing, a tangy elixir that harmonizes with the charred salmon and adds a burst of brightness to every bite.
1 teaspoon olive oil or canola oil
1 pound salmon, cut into 4 filets
1/2 teaspoon cumin
1/4 teaspoon salt
1 bag of chopped Romaine or mixed greens (or one large head of leafy green lettuce, chopped)
2 avocados, pitted and chopped
1 cup Colby Jack cheese, shredded
4 taco shells, broken into pieces
1 cup pico de gallo
1/2 cup plain Greek yogurt
1/4 teaspoon black pepper
1/4 cup fresh cilantro, chopped
01Coat a microwave safe pie plate with oil. Place salmon filets (skin side down if they have skin) in the pie plate. If filet pieces are uneven, tuck thinner side of filet under to create an even thickness. Sprinkle with cumin and salt. Cover plate with plastic wrap and leave a small area unsealed to vent. Microwave for 2½ to 3 minutes on high until the salmon just starts to flake. Remove from microwave and cool slightly. Flake with a fork.
02In a large serving bowl, place the salad greens. Toss in the flaked salmon, chopped avocado, cheese and broken taco shells.
03In a small bowl, mix together pico de gallo, yogurt and black pepper to make a dressing.
04When ready to serve the salad, drizzle with the creamy salsa dressing and garnish with chopped cilantro.